MXPA98004851A - Methods and composition to make breading products and tortillas using the nixtamalized maize shell as a source of dietet fiber - Google Patents

Abstract

The present invention relates to the method and composition for baking products and is said to be biscuits, buns and tortillas containing the nixtamalized corn husk with calcium hydroxide, lime or bleach from commercial food processing (CMN), as a source of dietary fiber The amount of nixtamalized corn husk varies from 2% to 48%, preferably between 15% and 25% substitution of white wheat flour, corn flour or any of the carbohydrate-protein matrix variants . The invention describes the method of preparation of nixtamalized corn husk with calcium hydroxide, lime or bleach from commercial food processing (CMN) and hydration of its base composition of CMN. It also describes the method of preparation and the composition of the products rich in composition and dietary fiber content from the nixtamalized corn husk (CMN). The products have a high potential to solve the problems of deficiencies in the consumption of dietary fiber to patients and consumers with hypercholesterolemia and related dietary problems, as well as enjoy all the nutritional benefits of consuming fiber little process

Description

"METHODS AND COMPOSITION FOR MAKING BREAD PRODUCTS AND TORTILLAS USING THE NIXTAMALIZED CORN SHELL AS A SOURCE OF DIETETIC FIBER" BACKGROUND OF THE INVENTION 1. Field of the Invention This invention relates to the method to obtain bakery products containing nixtamalized corn husk to raise the dietary fiber content in its formulation. The nixtamalized corn husk is a by-product from the instant corn flour process. Particularly, this invention relates to the treatment of nixtamalized corn husks to obtain a uniform baking product and accepted by a sensory evaluation panel. In addition, an increase in the total fiber content and its soluble and insoluble fractions of the processed products is tested. The nixtamalized corn husk supplied to living beings proved to be a potent ingredient in the control of hypercholesterolemia. 2. Background Experts in nutrition around the world suggest that a healthy diet should contain moderate amounts of fat, low cholesterol and salt, together with a high proportion of complex carbohydrates and a high amount of fiber. Among the grains, oats, wheat, corn, rice and rye contain significant amounts of starches, proteins, fat, fiber and complex carbohydrates. The bran or husks of these grains are mainly constituted by dietary fiber such as cellulose, hemicellulose and lignin, as well as a small proportion of starches and proteins from the grain endosperm. The fiber present in the husk contains a soluble action and an insoluble, the sum of both is called total dietary fiber. The saved have been recognized for their positive benefit in the gastrointestinal system of higher animals, including man. In the last decade, the consumer has shown an increasing interest in foods designed with a high amount of fiber, low in fat and cholesterol. At the same time, consumers have become aware of the benefits associated with the consumption of dietary fiber. These benefits include the normalization of the functions of the intestines, the reduction in the occurrence of certain disorders of the colon, and metabolic control as an aid to the prevention of obesity.

In addition, diets high in fiber have been used in the treatment of diabetes, hypoglycemia, hypercholesterolemia and hypertriglycemia. Baking products are good carriers of fibers in their different formulations. Among the most popular we have buns, pancakes, pie, stuffed feet, cookies, and cakes. Conventionally bakers products are made of wheat flour, butter, water, sugar, egg, skim milk solids and minimal amounts of other ingredients as flavorings, and volume boosters. Experts in the art of the bakery can appreciate that, each ingredient must be combined in a particular proportion, to obtain the flavor and texture typical of the desired product. In this invention, the nixtamalized corn husk substituted at the expense of wheat flour considerably increases the total fiber content; In addition, it produces less dry products, improves the color, appearance and texture of the products.

OBJECTIVES OF THE INVENTION Therefore the objective of the present invention is to provide a method of preparation and substitution of nixtamalized corn husk in the process of formulating bakers products, say buns, cookies and corn tortillas. In addition, it shows the formulation of these products replaced with nixtamalized corn husk, containing a high amount of dietary fiber from the husk and that have been sensory accepted by an evaluation panel. These and other objects of the present invention will be appreciated in the specific description of the method of preparation, formulation and specific examples.

SUMMARY OF THE INVENTION The present invention demands the formulation of food products where the wheat flour is replaced by nixtamalized corn husk, and the process for the preparation of these substituted products. The products may or may not include flavor agents such as dried fruit, vanilla, or cinnamon. The method of preparation of the nixtamalized corn husk and the process for the preparation of the substituted products includes order of mixing, and sequential rehydration of the ingredients. Particularly, the invention relates to products such as buns, biscuits and corn tortillas, substituted with nixtamalized corn husk. These products * contain nixtamalized corn husk as a source of total dietary fiber of at least about 10.5% by weight and a maximum of 30% by weight, preferably between 13% and 26% by weight. The method of preparation of the present invention, first of all includes the purification and reduction of particles of the nixtamalized corn husk, and its rehydration in culinary pre-mix. In addition, it includes the method of formulation and production of buns, cookies and corn tortillas substituted with nixtamalized corn husks. The levels of substitution in these products varied between 2% and 48% of nixtamalized corn husk, at the expense of wheat flour or corn instant flour, the preferred ranges were 10% to 45% of corn husks. nixtamalized and the optimal ones were between 15% and 30%. All the replaced products were characterized physicochemically and sensorially. The preferred method of preparation was the formulation of a culinary premix for the products, consisting of finely ground husk, skimmed milk, liquid egg and between 30% to 80% of the water required. Which is reincorporated with the rest of the formulation, mixed until the development of the dough, followed by a molding and baking or cooking of the products. The novelty of the present invention in the art is that it provides products substituted with nixtamalized corn husk as a source of dietary fiber, preserving typical pleasing characteristics, allowing them to compete with commercial products of low fiber content. In addition, the novelty of the preparation method leads to specifically develop buns, cookies and tortillas with moisture, texture, chewiness and taste acceptable by a sensory evaluation panel.

- DESCRIPTION OF THE INVENTION The present invention provides the process and formulation of the composition to make bread products supplemented with nixtamalized corn husk. It involves: a) obtaining the nixtamalized corn husk, b) the preparation of the pre-mix, c) the selection of the preparation method and the solid ingredients in the formula, as they are source of flour, source fat, protein source, bulking agents, and flavoring agents. Each of these compositional ingredients and the process of preparation of the products will be described below, in addition examples with a specific formulation will be given.

A. NIXTAMALIZED MAIZE CASCARILLA The husk is the main by-product in the industrial production of corn instant flour. This husk, initially leaving the process line, is a heterogeneous sample of particle sizes mixed with endosperm pieces between medium and fine, with an average humidity of 11.5% and that can vary between 11% and 14% of Water. The purpose of the invention is to fractionate the coarse scale of the rest of these components by means of a particle classifier with mesh No.4. This coarse husk fraction accounts for 49% of the total output flow in the sub-product line, with a particle size equal to or greater than 4.75mm, as it is retained in a steel mesh with 4.75mm perforations (ASTM El, mesh size No. 4). This 49% thick husk free of endosperms already isolated, will be called nixtamalized corn husk and will be used to develop the subsequent treatments in the present invention. The humidity of the purified nixtamalized corn husk was reduced between 4 and 8%, preferred 5%, by drying at 55 ° C for 0.8 to 2.5 h, with one hour preferred in a convection air oven of 2.4 m3 / min (Blue 2000 Model OV-490AA-2 Fisher Co.). This dry fraction of coarse scale, with an average size of 4.75 mm, was subjected to a milling through a # 2 mesh in a Fitzpatrick hammer mill. At the outlet of the mill, the particle size of the husk was made up of 61% by weight of nixtamalized corn husk that passes through a 0.25 mm perforated mesh and at least 35% by weight of the husk that passes the 0.18 mm mesh. The objective of grinding is to obtain fine particles that facilitate homogenization and kneading, in addition to obtaining baked products and uniformly hydrated tortillas, with better texture and uniform appearance.

The chemical composition, of the nixtamalized corn husk and of all the products, was carried out by official methods of the international cereals association (AACC Methods of Analysis of the Association of Official Analytical Chemists, 10th Edition) and by the official chemistry methods analytical (AOAC Association of Official Analytical chemists). The finely ground nixtamalized corn husk is composed of 3.67% protein (protein = 6.5 x nitrogen), fat 1.98%, ash 1.98%, total fiber 63.6% (methods 985.29 and 960.52 of the AOAC 1990), from which 59.1% corresponded to the insoluble fraction and 4.5% to the soluble fraction. The nixtamalized corn husk presented a hydration capacity of 2.9 g of water per g of finely ground husk, which occupied a volume of 2.8 cm3. The oil absorption shown was 1.7 g of oil / g of husk, occupying a volume of 1.5 cm. In addition, the nixtamalized corn husk central reason of this invention, meets the characteristics of health to be considered a potential ingredient in bakery and other foods, since it meets the microbiological standards (total aerobic = 950 cfu / g, NMP = 23 mo / g , fungi and yeasts 2.7 xlO cfu / g) and of aflatoxins (< 16 ppb).

B. PRE-MIX FORMATION The composition of the culinary pre-mix of this invention includes four ingredients, or at least two. One of the critical or indispensable components is the corn husk isolated, purified and finely ground, and the others in the form of mixture are water, milk solids, liquid egg and may or may not be included in the vanilla, among these the water is the most used in pre-hydration. The objective of the pre-mix is to hydrate the husk uniformly, providing sufficient water and time, which will facilitate the development of a mass with a high content of uniformly distributed fiber. The added water varies between 20 and 80% of the total needed, and 100% of egg, milk and / or vanilla, during 0 to 1.5 hr of rehydration, it is preferred between 28 and 70% of the water by 0.5 to 1.0 hr, the optimum is between 50 and 60% of the water for a time of 0.25 to 0.75 hr of rest. However, the nixtamalized corn husk can be introduced as a component of the mixture of solid ingredients, modifying the resting time of the masses. In the case of corn tortilla, the wet mixture is composed only of corn husks nixtamalized with water, in the proportions and times indicated above.

C. MAIN SOLID INGREDIENTS The solid ingredients for bakery products are mixed by the conventional sifting method. The most important are wheat flour, sugar, salt, baking soda, baking powder, and flavorings (nuts, finely chopped dried fruits, vanilla, and cinnamon among others). The degree of homogenization required is not critical, although a macroscopically uniform mixture is preferred. In the case of corn tortilla there is no mixture of solid components, the only ingredient is instant nixtamalized corn flour.

The flour. Flour in bakery products is the most abundant component, this coming from finely ground wheat as is well known by experts in this art. Although the buns and cookies in this patent are presented with wheat flour, it is not the only source, typical non-limiting examples include rye flours, barley, starch and corn flour mixtures, corn flour mixtures and wheat, and they can even be considered synthetic flours usually composed of starches and soy protein isolates. The wheat flour is the most typical in bakery, especially of the hard or red wheats of winter and summer, of soft wheats red of winter, of the white of winter or spring. The flour of these wheats is preferred by the special characteristics of gluten, water absorption, and also by its content and quality of protein. The protein can vary from 7% to 14.5%, soft wheats have low protein, around 7%. Whereas, hard wheats show protein contents in the upper range. The quantity and quality of the protein will influence the texture and softness of the bakers' products. • It is well known to those skilled in the art that the protein presented in the flours determines the final texture of the product, for example, the more leathery or tough the protein will be its texture. Generally, to guarantee high acceptability profiles in baking products, egg and milk protein formulas are added to promote texture and smoothness in the final product.

Fatty material. The butter, in the form of oil or high melting fat, contributes to the flavor and texture of the types of bakers products formulated in the present invention. The types of shortenings that can be used in the present invention are well known to those skilled in the art of bakery, including solid or plastic shortenings, as well as oils, fluid or semifluid shortenings, and butter with mixed source bases. animal and vegetable, or even synthetically prepared shortenings.

Some of the preferred shortenings are those of pure hydrogenated soybean oil, or mixtures of soybean, corn, and palm oil. The brand of commercial butter preferred in cookies was Inca, and for buns, corn oil (Mazola) or sunflower (Dovsa), any of the three from the local market, was preferred. The amount of fatty material used for buns and cookies varied between 10 and 30%. However, to gather the proposed quality profiles, between 12 and 22% were preferred, and the optimum tested was 16-22%.

Addition of Protein. In this invention, the whole egg and partially skim milk were used in the local market. The egg imparts flavor, color and above all gives richness to the formula of any baker product. On average, the egg contains 71% to 73% by weight of water and 27% to 29% of solids. The solids content is composed of 44% fat, 48% protein and 8% minor components.

In this invention, the sources of milk considered were whole or skimmed milk, however the one selected was partially skimmed solids (SLD). The addition varied between 0% and 35% of SLD, with preference between 3% and 30%, presenting an optimum between 3% and 28%. The protein alternatives in bakery can be from the different dehydrated egg products in the local market, among them yolk solids, solids solids solids or whole egg solids, whole milk, partially skimmed or skimmed milk. In addition, egg substitutes can also be used, soy protein isolates, serum protein concentrates and even combinations of these sources can also be used successfully.

Volume Increters. Bulking agents can be added prior to baking in the formulation of buns, cookies and tortillas. The function of these agents is to aerate the dough or milkshake providing porosity and smoothness. The benefit of porosity in the masses is reflected in the quality of the baked product. Baking powders are composed of sodium bicarbonates, or mixtures of sodium, potassium and ammonium bicarbonate. Also, they can be used in combination with mono- or di-calcium phosphates, aluminum phosphate and sodium phosphate or mixtures thereof. The selection of the system and quantity of the agent is made based on the knowledge and skills of the specialist in the art. The concentrations used in this invention ranged from 0 to 2% preferably in the range of 0.1 to 1.8%. In the formulation of the products, typical agents were used in the market as sodium bicarbonates, aluminum and sodium sulfate, calcium carbonate and monocalcium phosphate as bulking agents.

Flavor Agents The formulation of biscuits and biscuits can accept a wide variety of flavoring agents. These components are mixed in the dough prior to baking and remain in the form of pieces in the final product. Among the flavor additives to select are dried fruits in general (as wide variety as your imagination), nuts, dates, chocolates, vanilla, cinnamon and other species. These flavor additives may be present in amounts ranging from 0 to 40% by weight of the baked product. In the present invention, it was preferred to include vanilla and cinnamon in proportions of 0 to 15%, where the optimum ranged between 2 and 10%.

METHODS OF PREPARATION AND MAIN USES.

The formation of the masses in the present invention is constituted by: 1. Preparing the pre-mix according to what was explained above., in the appropriate amount to provide the percentage of nixtamalized corn husk desired in the product. 2. The rest of the solid ingredients are sifted and homogenized dry. 3. The butter and sugar are cremated with a flat mixer of a semi-industrial machine (Hobart model AS 2T) at a speed of # 3-7 or manual mixing (specific case of buns), followed by the addition of the vanilla and the mixture. 4. To finally add the rest of the solid ingredients, mix for 2 min at low speed, add the rest of the water and continue mixing for 2 min at a speed # 4 until the development of the dough, this is give consistency and adequate flexibility to the mass. 5. Baking and packaging.

The cookie dough is spread on a manual press, the cookies are formed and transferred to sheets of foil to be baked. In the case of the dough mass is poured into the molds previously coated with grease.

And the tortilla dough is separated into small balls, for the manual process, or fed to an industrial press.

The baking of the products is carried out in a revolving air convection oven, model Z-X-4 of the Hornos Cárcamo Valtamp, S.A. (Mexico, D.F.) at a temperature of 180 to 220 ° C / for 22 to 48 min depending on the product and the percentage of substitution of the nixtamalized corn husk. After cooking the products are cooled to room temperature between 25 and 28 ° C. The packaging can be conventional or special there is a wide variety of materials, from paper - even boxes or sophisticated packages coated with special protection films water and oxygen impermeable.

The nixtamalized corn husk, the basic and optional components of the formula described in the present invention can be combined in various ways. However, only minimal variations in the proportion may produce different baked goods, such as cookies, buns, pancakes, pizza dough, semi-aerated or aerated cakes, cereal bars filled with fruit or without fruit, and other breads. Said variations are not excluded, nor limited by the examples presented in this invention, as long as it contains the main product thereof, corn husk nixtamalized with calcium hydroxide as a source of fiber in the product.

A clear description of the nature of the present invention is detailed below in three specific examples. However, it should be understood that these are only data of examples and do not attempt in any way to limit the scope of the invention or restrict the scope of the claims of the invention.

EXAMPLE I Cookies high in fiber with nixtamalized corn husk (CMN) were prepared from the following list of ingredients. Tablal shows the four main experiments and one control.

TABLE 1 Control Experiment Experiment Experiment ipm IV CMN1 0 15 • 22.5 30 45 Flour of 100 85 77.5 70 65 Wheat Expressed in g / 100 of the mixture CMN ^ wheat flour Sugar 12.4 12.4 12.4 12.4 12.4 Butter 14 14 14 14 14 Milk 3.5 3.5 3.5 3.5 3.5 skimmed Canela 1.1 1.1 1.1 1.1 1.1 Bicarbonate 0.7 0.8 0.8 0.8 0.8 Powder for 1.0 1.0 1.0 1.0 1.0 Bake Salt 0.17 0.18 0.18 0.18 0.18 Vanilla 1.8 1.8 1.8 1.8 1.8 Water - - - - - 1 Nixtamalized corn husk PROCEDURE: First, the butter is cream in a semi-industrial machine, (Hobart model AS 2T) equipped with a flat blade at an initial speed No.3 for one minute, ending at a speed No.7. 2 to 3 scraps of the butter pasted on the walls of the tray are considered, the approximate time was 3 to 6 min. The sugar was then added and mixed for 2 min at speed No. 4. When a creamy consistency of the sugar in the butter was achieved, the pre-mix of the nixtamalized hydrated milk-water-vanilla husk was incorporated to a homogeneous distribution. At this point, the flour was added with the rest of the solid ingredients specified in the formula (previously sifted), the mixing was resumed at a speed of no. 2 for one minute, avoiding the release of powders, the speed was increased to No. 4 and the amount of water is adjusted considering the level of substitution of the nixtamalized corn husk, until the mass development. The amount of water needed in experiment IV was the highest (1300 ml / kg of formula) and in experiment I the lowest.

The mass was extended e? a manual press up to a thickness of 0.3 to 0.7 cm, with 0.5 cm. Followed by a cut in different shapes such as circles, stars, pentagons, or octagons, weighing between 1 lg to 16 g, preferring between 12 g and 15 g, they were baked in an industrial rotary kiln at 192 ° C for 26 to 50 min depending of the level of substitution of fiber. Experiment IV required the longest time, 45 minutes of baking.

RESULTS: The presented formulations may vary in presenting slightly darker, smaller volume and less crunchy or brittle products than the control depending on the level of substitute nixtamalized corn husk. The flavor of the cookies did not show significant differences with the control. The panel (of 15 people half-drawn) gave a very good score of 7.3 to the cookies of experiment IV, compared to 8.1 of the control on a maximum scale of 9 points, where 9 = excellent. The texture, measured by the Instron texturometer compared with the sensory one, showed a good correlation of 0.7. The texturometer measures the force applied per area of the product. The average texture value (Instron) obtained in cookies from experiment IV was 8.3 Kg / f-cm and slightly less than 7.0 Kg / f-cm for experiment I. The yield obtained in experiment IV was greater than 160% with respect to 100% of the control. The cookies produced in experiments I to IV show a significant increase in the composition of the fiber fractions, which is shown in Table 2 below.

TABLE 2 Total Fiber Fraction Fraction Frac. Insoluble Soluble Soluble / 50 g (%) (%) (%) Serving (%) Control 4.00 2.40 1.67 0.80 Experiment I 10.52 8.87 1.65 0.83 Experiment II 15.79 13.31 2.47 1.24 Experiment m 21.05 17.75 3.30 1.65 Experiment IV 34.60 29.20 5.43 2.72 In general, the fat content decreased significantly by increasing the level of substitution of nixtamalized corn husk in cookies. In addition, a 50g portion of cookies from experiment IV showed the best proportion in their fractions, significantly improving the contribution of the soluble fraction due to the nixtamalized corn husk added in the formula.

The benefits of this invention are not limited to the technological possibilities of inclusion of the nixtamalized corn husk in bakery formulas, then the benefits of the cascarilla in in-vivo studies are indicated. The nixtamalized corn husk provides positive effects in the gastrointestinal system of living organisms. Vidal-Quintanar and Col in J. of Nutritional Biochemestry 8: 479-486 demonstrated that the nixtamalized corn husk supplied to Guinea pigs (guinea pigs) lowers microsomal cholesterol, and LDL-cholesterol (LDL-C) by an adjustment in the enzymatic metabolism at the liver level, compared with the results shown by the control group.

The results of the experiment with adult men shown below emphasize the benefits of this invention. The formulation of products with nixtamalized corn husk increases the amount of total fiber and its fractions, and also provides solutions to functional problems of lipid metabolism in an in-vivo system.

A 72 g / day serving of cookies from Experiment IV were administered to two groups of adult men for six weeks to measure the effect of consuming husk as additional fiber in their standard diet. The selection of the group of participants was made based on their interest and availability to carry out the experiment. The group with normal cholesterol was formed by 12 adult men with normal cholesterol levels, on average less than 230 mg / Dl, and the group with high cholesterol (hypercholesterolemic) by 11 adult men, with an average cholesterol higher than 230mg / Dl . The age of the normal group varied between 21 and 48 years of age with average weight of 75 kg, and the group with high cholesterol was made up of men between 25 and 55 years old with an average weight of 77 kg.

The measured response variable was total cholesterol, triglycerides, cholesterol in high density proteins (HDL-C), cholesterol in low density proteins (LDL-C), and glucose. Both groups were fed their normal diet and additionally ingested 72 g of cookies with 45% nixtamalized corn husk, prepared with the formulation listed in experiment IV. Patients received the freshly baked cookies in 72 g packs, on Tuesdays and Fridays of each of the 6 weeks of the experiment. The changes in the indicated response variable were evaluated under the following procedure: 1. To construct the baseline, each patient made a record of food consumed for 72 hr, and blood was drawn on day one and day two under clinical standards. 2. We kept a record of the weight and pressure of all patients throughout the study. 3. Both groups consumed 72 g of biscuits each Tuesday and Friday of each week for six weeks. 4. At the end of the experiment they re-recorded the food intake for 72 hr, and blood was drawn on day one and day two. 5. The amounts of food consumed were converted into daily nutrient intake using official program tables, to ensure that the typical diet of each individual did not change throughout the experiment.

The amount of nutrients contained in the cookies of Experiment IV, used in this trial with men, as an adjunct to their normal or standard diet, is shown in Table 3.

- TABLE 3 Nutrient Contribution of Cookies Used in the In-vivo Study 30.6 g of carbohydrates 34.6 g of total fiber 5.4 g of the soluble fraction 29.2 g of the insoluble fraction 22. 0 g of fat 20.0%) saturated 44.5% monounsaturated 35.1% polyunsaturated 7.8 g of protein 2.9 g of minerals 8.9 g of water 351.6 kcal The changes in serum lipid content, body weight and blood pressure of the two groups of men, who for 6 weeks consumed 72 g of cookies with 45% CMN, added in their standard or normal diet, are shown in Table 4 following.

TABLE 4 Changes in the Cholesterol Profiles, Body Weight and Blood Pressure of Adult Men Eating for 6 wk 72 g / day of Biscuits Supplemented with Nixtamalized Corn Cask Patients with normal cholesterol Hypercholesterolemic patients (< 230 mg cholesterol / dl) (> 231 mg / dl) Baseline Final Baseline Final Total Cholesterol (CT) 195.5 ± 16.2b 164.3 ± 21.6a 261.8 ± 18.9b 233.8 ± 22.5a HDL-C 38.6 ± 6.6a 38.4 ± 6.5a 33.2 ± 10.6a 35.8 ± 6.3a LDL-C 141.1 ± 15.9b 103.4 ± 25.6a 199.1 ± 35b 150.8 ± 34.0a CT / HDL-C 5.4 ± 1.3a 4.2 ± 1.4a 8.2 ± 2.1a 6.8 ± 1.9a LDL-C / HDL-C 3.8 ± 1.2b 2.7 ± 1.2a 5.7 ± 1.9b 3.8 ± 1.4a Triglycerides 58.1 ± 22.6a 71.9 ± 30.1a 194.9 ± 119.5a 208.5 ± 82.0a Glucose 86.0 ± 2.3a 87.8 ± 6.1b 95 ± 1.9a 99.4 ± 2.0a Weight (kg) 74.6 ± 13.4 to 75.7 ± 13.6 to 89.4 ± 16.3 to 90.5 ± 16.2a Diastolic Pressure 121.4 ± 11 to 121.4 ± 10 to 131.8 ± 16a 132.3 ± 20a Blood (mm Hg) Systolic Pressure 78.0 ± 10a 73.6 ± 15a 80.3 ± 13a 81.7 ± 10.4a Blood (mm Hg) 1 Parameters expressed in mg / Dl. Nnormal = 22, Naltos = 24. Tukey (minimum significant difference = DMN) 95% of initial values vs end of: CTnormal = 17.8, high = 18.9. HDL- Cnormal = 6.16, high = 7.7. LDL-Cnormal = 19.9, high = 30.7. CT HDL-Cnormal = 1.25, high = 1.77. LDL- C / HDL-Cnormal = 1.08, high = 1.48. TGnormal = 24.8, high = 90.7. a, b in the same row are treatments with significantly different effects.

The nixtamalized corn husk is a potential ingredient for controlling lipid metabolism problems, that is, it reduces cholesterol in normal adult men with hypercholesterolemia. The consumption of cookies supplemented with fiber for six weeks (Table 4), reduced in 13.9% the total cholesterol of the normal group and in 10.5% the cholesterol of the hypercholesterolemic group. In addition, the normal group reported a reduction of 15% in LDL-C and 25.5% in LDL-C of the hypercholesterolemic group. This resulted in reductions in the LDL-C / HDL-C ratio of both groups. Also, it was observed that the amount of nutrients consumed was similar and typical Sonoran in both groups. The weight and blood pressure was constant throughout the experiment, in addition, the general acceptance of the cascarilla was very good, since few people reported alterations of the gastrointestinal system. Ninety percent of the patients stated with pleasure that they would consume the nixtamalized corn husk in the future.

EXAMPLE II The formulation of the buns was made under the following combination of ingredients, Table 5 concentrates the three experiments and the control.

TABLE 5 CONTROL EXPERIMENT EXPERIMENT EXPERIMENT ipm Mixture of solid ingredients (g) Wheat Flour 79.05 56.3 56.3 56.3 CMN 1 0 22.8 28.5 34.2 Sugar 35 35 35 35 Booster 3 3 3 3 Volume Salt 1 1 1 1 Liquid Ingredients (ml) Milk 67.5 67.5 67.5 67.5 Oil 20.6 20.6 20.6 20.6 Eggs 15.7 15.7 15.7 15.7 Vanilla 12.5 12.5 12.5 12.5 Water 15 21 25 33 1 Nixtamalized corn husk.

PROCEDURE The solid ingredients were sieved and mixed using a flat agitator in a Kitchen Aid K5A mixer for 1 min at a speed of 144 rpm, until a macroscopically homogeneous mixture was observed. Separately, the liquids were combined and poured into the solid mixture. The dough was obtained by wrapping movements with a fork, the total humidification of the solid ingredients required approximately 25 turns. 75 g of dough were transferred to previously greased metal molds and baked at 218 ° C / 24 min in an industrial rotary kiln Model Z-X-4 (Cárcamo Valtamp, S.A.). The buns were dismounted from the mold after 5 min of cooling, continuing to reach room temperature, between 25 and 28 ° C, on a metal grate. To avoid moisture loss, each bun was wrapped in a polyethylene film and then an aluminum film.

RESULTS The buns of experiment IV, with 30% of flour replaced with nixtamalized corn husk, showed the highest water retention and a greater proportion in the total fiber content and its fractions, as shown in Table 6.

TABLE 6 Total Fiber Fraction Fraction Frac. Soluble / Insoluble Soluble 50 g Serving (%) (%) (%) (%) Control 11.41 9.31 2.10 1.26 Experiment I 17.32 14.47 2.85 1.71 Experiment II 21.65 18.09 3.56 2.14 Experiment IV 26.00 21.71 4.27 2.56 Protein and fat significantly decreased as the level of substitution of nixtamalized corn husk increased, a logical result of a dilution of wheat flour. The buns from experiments II to III were softer and relatively larger in volume and with a uniformly more golden color than the control. The texture of the buns from experiment I showed no differences with the control. The evaluation of texture by the panel was acceptable, the experiments I and II obtained a value of 7.9 and 7.8, without significant differences with respect to the 8.2 granted to the control. The parameters of taste, texture and chewiness did not show significant differences with the control. The buns from experiment III showed a hardness of 74.9 kg-f cm, while the control was 53.1 kg-f / cm. Among the three formulated products, the buns were better accepted by the panel at all levels of substitution, with nixtamalized corn husks, perhaps due to their softness and the attractiveness of their color and flavor.

EXAMPLE III The tortilla formulation was made under the following combination of ingredients. Table 7 shows the control, 100% instant maize meal, and the experiments from I to V.

TABLE 7 Instant Flour Corn husk Nixtamalized Corn Water CONTROL 100 0 135 Experiment I 90 10 136 Experiment II 85 15 140 Experiment III 80 20 150 Experiment IV 75 25 156 Experiment V 70 30 165 PROCEDURE The pre-mixed compound of the indicated scale in each experiment it was mixed with 80% of the necessary water for 1.5 min using a flat blade (KitchenAid, Inc). After 15 min of hydration, the nixtamalized corn flour was added, continuing the kneading for 1.5 min at low speed and 1 min at high speed. Portions of 7.0 ± 0.25g were pressed in a 2 mm thick manual tortilla maker. In industrial tortilla makers the tortilla before cooking is 35 ± 0.5 g with a thickness of 2 mm. Followed, the tortillas is passed to the baking on a steel plate at 250 ± 10 ° C for 40 sec each side on both sides for a total of 1. 5min, when cooking is in industrial ovens the temperature is set at 380 ± 10 ° C for 58 sec. The already cold tortillas are wrapped with a napkin, followed by a layer of polyethylene and finally in an aluminum foil to prevent dehydration.

RESULTS Tortillas from experiment III to V showed darker colors than the control, similar to tortillas made by the traditional wet method of nixtamalization. In addition, the flavor improved considerably in the tortillas of Experiments I to V, the panel gave a value of 8 to the tortilla chips and 7 to the control. The sensory scale used was from 1 to 9, where 9 represents the highest acceptability. The texture of the tortilla in the 5 experiments (V = 22.4 Kg-f cm2 and I-IV = 19.3 Kg-f / cm2), measured instrumentally in the Instron, did not show significant differences with the control (18.2 Kg-f cm) . The rollability of the tortilla with nixtamalized corn husk in the five experiments was excellent and equal to the control, using the scale of lal 5, where 5 is brittle and brittle and 1 is excellently rollable. The general acceptability of the tortillas in experiments I to V was the same as that given to the tortilla control.

The content of total fiber and its fractions increased significantly in the experiments I to V with respect to the control, are shown in Table 8. The increase in the soluble fiber fraction of experiment IV reached 2.3%, which implies that with only 3 portions Soluble fiber requirements are satisfied, below 6 to 11 servings / daily recommended by official organisms.

TABLE 8 Total Fiber Fraction Fraction Frac. Soluble / Insoluble Soluble 50 g Serving (%) (%) (%) (%) Control 11.58 10.82 0.76 0.38 Experiment I 13.69 10.64 3.05 1.53 Experiment II 15.87 12.05 3.82 1.90 Experiment IV 19.04 14.46 4.58 2.30 Both the terms and the expressions employed in the present invention were used to describe the formulation and / or methodology not to limit or exclude any equivalence of the features shown and described in whole or in part. It is recognized that several modifications are possible, which are within the scope of the claims of the present invention.

Claims (11)

CLAIMS Having sufficiently described my invention, I consider as a novelty and therefore claim as my exclusive property, what is contained in the following clauses.

1. A method to treat the nixtamalized corn husk from a process of nixtamalization of commercial instant flour. The husk is separated from the rest of the starch particles of the endosperm of the corn kernel. Where the husk with particle size 4.57mm is dried to 5% moisture. The reduced scale size should be made up of 61% weight / weight of particles of 0.25 mm in size and at least 35% with size of 0.18 mm. This nixtamalized corn husk should provide 59% of total fiber, where at least 4.5% is soluble fraction, with 3.7% protein and 1.98% minerals. This nixtamalized corn husk as such or any of its isolated components or derivatives thereof will be used in nutritional products.

2. A method of hydrating the pre-mix of the nixtamalized corn husk, derived from the definition in claim 1, wherein the rehydration can be with water alone or with the mixture of milk, liquid egg, water, and vanilla, any of the Selected options of this mixture will be used at 20-40% by weight or in your case between 30% to 80% of the water required in the formula will be used.

3. The inclusion of the nixtamalized corn husk described in claim 1 can be given without hydrating in formulations of nutritional products, but modifying the resting times of the masses before being subjected to the rolling or molding.

4. A process for the formulation and preparation of nutritional products composed of a carbohydrate matrix, fat, and at least one protein selected from the animal or vegetable group, such as egg, milk, soy isolates, or serum isolates. A source of bulking and flavoring agents should also be included. This matrix is uniformly distributed in the pre-hidated particles of the nixtamalized corn husk as a source of dietary fiber. The product can cause stabilization or reduction of cholesterol in humans when administered for 6 or more weeks as an adjunct to a normal or typical standard diet of the individual. The different products are composed of a substantial amount of fiber from the nixtamalized corn husk, higher than the fiber content of conventional products, these must contain: a) A quantity of conventional wheat flour. b) A quantity of nixtamalized corn husk as a fiber source between 0 and 45% by weight of nixtamalized corn flour meal mixture. c) An amount of protein of animal or vegetable origin, such as milk, egg or soy concentrate. d) A quantity of water to obtain products between 110 and 135% of the weight of the dry ingredients. e) A number of conventional bulking agents. f) A number of flavoring agents, say vanilla, cinnamon, and optionally dried fruit.

The process of making the nutritional products described in claim 4, wherein the nixtamalized corn husk is the source of dietary fiber should be present in amounts between 0 to 45% by weight of the product and this comes from claim 1. The products must at least provide 1.25% soluble fiber per 50g portion.

The process of making any nutritional product according to any of claims 1 to 4, wherein the substituted flour comes from or contains mixtures of other cereals other than wheat, say oats, rye, barley, rice, or synthetic such as modified starches, isolated from soy, oat protein or caseinates.

The process of formulation and preparation of food products according to claims 1 to 4, where a source of vegetable origin fat containing at least 25% of unsaturated fatty acids is selected.

The process of formulation and preparation of food products according to the claims of lal 4, where a source of sugar from sugarcane derivatives, fruit juices and / or fruit juice concentrates is selected.

. A process for the formulation and preparation of the nutritional products included in claims 1, 4-8, contemplates: a) Humidification of the nixtamalized corn husk as a source of dietary fiber as expressed in claim 2. b) The inclusion of the husk without hydrating as expressed in claim 3. c) The cremation of the fat source and mixing to a macroscopically uniform distribution of the nixtamalized corn husk. d) The mixing of the other solid ingredients and adjustment of water until the development of the masses. e) The molding in desired shapes and sizes and the baking in an air convection oven at 180-220 ° C from 22 to 48 min depending on the level of substitution of the husk. Followed by a cooling and packed in polyethylene to avoid dehydration of the products. f) In the case of tortillas, the cooking is done on a steel plate at 250 ± 10 ° C for 40 sec each side, or at 380 ± 10 ° C for 58 min in an industrial band furnace. g) The shelf life of the products will vary from a week to 3 weeks depending on the final moisture content of the product.

10. The mass with nixtamalized corn husk, described in the application 9, can be used to make bread box, buns, pancakes, pizza base, or any bakery product and for corn tortillas or wheat flour.

11. Any application of the corn husk nixtamalizada to the natural or any of its fractions of composition or modification of these used for the elaboration of food products is protected by this patent.